Missing the taste of fairs or just need something for lent? Check out this Pretzel Recipe that proved itself to be the best!
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Dairy free, Sugar free recipe
Prep Time 3 hourshours
Cook Time 12 minutesminutes
Ingredients
1⅛cupLukewarm water
4½cupPlain white flour
3tablespoonsCooking oil
1tablespoonSalt
1tablespoonFresh yeast
2quartsWater
1cupBaking soda
Coarse salt for decoration
Instructions
Knead water, plain white flour, cooking oil, salt and the fresh yeast until it comes together into a uniform somewhat elastic dough. No need to proof the yeast but dissolving it in lukewarm water may help its distribution in the dough.
Cover the dough and place it into a 68°F – 81°F /20°C – 27°C corner to double.
Take the dough, shape it into a ball or log that will allow us to divide it more equally.
Divide the dough into equal parts. Our dough will make 10 pieces of 30 oz / 85g pieces.
Roll each dough into a rope. The dough needs a bit of traction to roll out nicely and quickly. Sprinkle a tiny bit of water onto the work surface and our hands to aid rolling. If its too sticky, the dough won't roll either, in that case apply thin coat of flour until Goldilocks conditions for dough rollings are met.
For authentic Bavarian pretzel, leave a fat lump in the middle.
Once we get the right diameter in the middle, work on the sides. Practice makes it perfect and after a while we'll be able to work on the whole thing in one go.
Form the pretzel by taking its two end, cross them over each other once.
Then turn the ends once more.
Fold the ends back to the bottom of the pretzel. To stick the bottom and end of the ropes snugly, apply a thin coat of water before pressing them together.
The Bavarian style, the end of the ropes go to the end of the fat part.
Place the pretzels onto a prepared tray. A lightly floured plastic tray will do perfect. They may stick to the parchment paper over time.
Cover the pretzels with a damp kitchen cloth that will prevent them drying out, then place them into a 68°F – 81°F /20°C – 27°C corner to raise for 30 - 60 minutes. It doesn't need to double, only raise somewhat. Do account for 30 minutes extra time in the fridge before cooking!
Mix baking soda and water, put the lid on then bring it to boil. Baking soda can be added once the water is boiling but mind to add it incrementally as it can cause the water overflow the pot.
Put the pretzels into the fridge 30 minutes before cooking them to aid handling and help prevent the dough cooking through. Reduce heat to simmer or even take the pot off heat (commercial pretzels are treated in 176°F / 80°C water). Place a dough into the water.
After 10 seconds flip the dough.
Wait another 10 seconds and take the dough out.
Keeping the dough too long in the hot water will cook it through and wrinkle its surface too.
Place the cooked pretzels onto a parchment layered baking sheet. If we prepare authentic Bavarian style pretzels, cut them at the belly horizontally.
Sprinkle them with coarse salt. This is the time to add other goodies, like sesame or poppy seed too.
Place the pretzels into the middle rack of a 464°F / 240°C preheated oven then bake until the pretzels inner temperature registers 190°F / 88°C which should happen when the pretzels get those lovely deep golden brown color, about 12 minutes.
Of course, if we keep them in the oven longer, the browner and drier they'll get.